Joel Bauer

Rockefeller Center, Manhattan

In the pre-Covid years, NYC seemed to be heading in a pseudo L.A. direction. You’ll recall Dirty Lemon pop-ups, Joe and the Juices seemingly everywhere, and green cocktails at their zenith. Perhaps a result of being cooped up inside, we’ve seen the city do a 180 and take the term, ‘roaring 20s’ by the bullhorns, returning to its roots of extra dirty martinis, caviar bumps and dare we say, power lunches? We’ve entered an era that feels simultaneously new and reminiscent of old New York, and nowhere better encapsulates that feeling than Pebble Bar.

You already know Pebble Bar as a watering hole for A-listers and tell-all Tiktokers, so we thought you oughta meet the man behind some of the best parties of the year. We were able to sit down with Joel Bauer, Pebble Bar’s Director of Events, over oysters and cocktails one Thursday afternoon, to chat his evolution from taco dip to French onion with caviar.

Full name, age, where are you from?

Joel Bauer, 37, originally Oak Creek, Wisconsin, now South Slope, Brooklyn

What is your title and where do you work?

Director of Events at Pebble Bar. 

Was food a big part of your upbringing?

Yes, my Mom loved cooking and was always trying new recipes she found in the newspaper, so we were often trying new things. At the same time, we also had a solid rotation of Midwestern staples that were brought out at every football game or family gathering, usually dishes with names ending in “dip” like cheese dip, and taco dip, and strawberry dip. I’ll still make some of these dishes for friends on special occasions, which continue to prove to be big crowd pleasers, because Midwesterners know how to make a damn fine dip.

What are your earliest memories of dining out?

The culinary scene in Oak Creek, WI in the 90’s was somewhat limited, however I remember when the local Olive Garden opened in the town nearby, as it was the absolute lap of luxury at the time (to me). Going out to dinner with my family was a special occasion, something reserved only for celebrations, so I remember the excitement and absolute thrill of going out to eat. I strive to create that same sense of occasion and wonder in what I do today, and still love any opportunity to go out for dinner.

If you could give a piece of advice to someone who wanted to pursue your career, what

would it be? 

Put in the hard work, get your hands dirty, and put in the time. On the job experience is crucial, so start small and work your way up. I was on the events team at Soho House for 4 years just doing event operations (bartending, serving, client relations) before I ever got my first management role or ran my own department. Know that mistakes are part of the process, however just make sure you learn from them and implement the changes necessary so you never make the same mistake twice. Also, events are collaborative efforts, so treat your team well and respect your kitchen, because you are going to need them to pull it all off. Plus, if you’re easy to work with it instantly makes you more employable, and the industry is small and referrals important, so try not to burn bridges. But perhaps most important -- customer service is everything. People will always remember how you made them feel. 

What do you think working in this industry has taught you?

I originally moved to the city to be an actor 15 years ago, and it was my entire life at that time. Leaving that field caused a major identity crisis for myself because if I wasn’t an actor, then who was I? This industry ultimately taught me so much more about myself, and who I am as a person by how I react to any myriad of situations this field presents. That journey ultimately helped me learn that I’m capable of so much more than I had previously given myself credit, for which I will always be grateful. Additionally, it’s taught me to have a deep respect and appreciation for the art of cooking, a well-balanced cocktail, and a perfectly paired wine, plus how to have a critical eye and always search for improvement. But perhaps most importantly -- how to throw one hell of a party.

What’s your favorite drink or dish on the menu?

I think our lobster roll is one of the best in the city, however the chips and dip are positively addicting. Plus I love the mix of high brow/low brow with the option to add caviar to the dip, which is actually one of our passed appetizer options for events (an individual chip topped with the French onion dip and caviar), which I think is so fun and so delicious. If ordering the oysters (another favorite of mine) I’ll pair it with a crisp Vesper martini, otherwise my new favorite cocktail from our recent menu relaunch would have to be the Lucille, born out of our Maitre d’ Ryan’s love of mezcal and Montenegro, rounded out with the addition of Cocci Torino and mole bitters. **Chef’s kiss** 

What is your favorite place to go out and eat at and what are you ordering?

I love supporting my local neighborhood restaurants, and as a South Park Slope guy my go to favorites are Dog Day Afternoon (the hot Italian beef is to die for) and Krupa (their breakfast sandwich is so good if you can get it before it sells out), however my long standing favorites for dinner would have to be Olmsted (the menu changes often but the frozen yogurt with lavender honey has been on since they opened and should stay on forever) and last but not least, Bacchus on Atlantic is an all time favorite date night spot with my husband (escargot, French onion soup, and the hanger steak w/ peppercorn sauce). 

You’re on a desert island, what are the 5 kitchen items you need to run your business?

OK, since I’m not a chef I’m going to answer this question from an event planner’s perspective, on how to throw the best desert island soiree. The theme? Swiss Family Robinson-chic.

-Grill (to cook whatever local game is available on the island)

-Pot Still (so I can distill my own spirits, and never run out of booze)

-Guitar (it’s not a party without music)

-Solar String lights (to keep the party going well into the night, plus they add instant ambience)

-Lime tree (unlimited citrus for both drinks and food)

Everything else I would just MacGyver the shit out of it.